Lettuce Cups with Crispy Coconut Tofu, Rice Noodles, Mango, and Avocado

coconut tofu recipe adapted from well vegan

makes 10 lettuce cups

prep time: 1 hour

cooking time: 20 minutes


10 - 14oz firm or sprouted tofu

1/4 cup soy sauce

1/4 cup maple syrup

1 tbsp rice wine vinegar

2 tbsp all-purpose flour

2 tbsp corn starch

1/4 tsp baking powder

1/4 cup cold water

1/2 cup panko breadcrumbs

3/4 cup shredded coconut, sweetened

1/4 cup canola oil for frying


10 leaves of bibb or butter lettuce

1 cup cooked thin rice noodles

1 mango, diced

1 avocado, sliced


dipping sauce

1 tbsp soy sauce

1 tbsp lime juice

3 tbsp rice wine vinegar

1 tsp honey


Drain the tofu. Press out any extra water with a paper towel. Cut into 1/2 inch cubes.


In a medium bowl, combine the soy sauce, maple syrup, and rice wine vinegar. Add the chopped tofu and toss. Cover the bowl with plastic wrap and place it in the fridge for at least 3 hours, preferably overnight. Occasionally stir the tofu making sure that all of it has a chance to be covered by the marinade.


Before you begin to fry the tofu, wash the lettuce and rip off 10 leaves. Cooke the rice noodles, chop the mango, slice the avocado and prepare the dipping sauce. This will make to easier to put together the lettuce cups while the tofu is still warm.


Drain the tofu and discard the marinade. In a separate bowl, combine the flour, corn starch, baking powder, and cold water with a wire whisk until you get a thick batter, but still pourable.


In a separate bowl combine the breadcrumbs and coconut.


Heat the oil in a frying pan on medium-high.


Take a few tofu pieces and dip them into the batter. This is easily done with a thin wire strainer. Next, dip them into the coconut panko mixture. Place the tofu into the oil and fry until golden brown and crispy.


Place onto a few pieces of paper towel to drain any excess oil. Continue until all of the tofu has been fried.


Prepare the lettuce cups with some rice noodles, a few pieces of tofu, chopped mango, and sliced avocado. Serve with dipping sauce on the side.


http://www.flourishingfoodie.com/2017/08/lettuce-cups-with-crispy-coconut-tofu.html